Name: Kosha Mangsho(slow cooked lamb curry) recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: Chopped lamb mutton pieces 1 kg; For marinade:(blend to smooth paste); 100 grams sliced onions; 4-5 garlic pearls; 100 gms curd; 1 teaspoon turmeric powder; 1.5 teaspoon salt; 1.5 teaspoon shahi garam masala; For the gravy:; 4 Tablespoon Mustard Oil; 1 inch cinnamon stick; 6-8 green cardamom pods; 1 black/large cardamom; 3 cloves; 2 dry red chillies; 2 Bay Leaves; 1 Tablespoon Ginger-garlic paste; 1/2 green chilli; 3 large onions sliced; 1 teaspoon kashmiri red chilli powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 2 tablespoon heaped curd; Salt to taste; 2 cups hot water; 2 tablespoon ghee; 1 tablespoon sugar; To Garnish:; julienne ginger; Sliced green chillies (optional)

ABOUT Kosha Mangsho(slow cooked lamb curry) RECIPE

After sweet river water fishes, Bengalis drool on red meat, more specifically lamb mutton. Kosha Mangsho is a slow cooked mild spicy, rich lamb curry that always finds its place in any wedding or party menu. It can be relished with rice delicacies or Indian flat breads.

Ingredients Serving: 6

Chopped lamb mutton pieces 1 kg
For marinade:(blend to smooth paste)
100 grams sliced onions
4-5 garlic pearls
100 gms curd
1 teaspoon turmeric powder
1.5 teaspoon salt
1.5 teaspoon shahi garam masala
For the gravy:
4 Tablespoon Mustard Oil
1 inch cinnamon stick
6-8 green cardamom pods
1 black/large cardamom
3 cloves
2 dry red chillies
2 Bay Leaves
1 Tablespoon Ginger-garlic paste
1/2 green chilli
3 large onions sliced
1 teaspoon kashmiri red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoon heaped curd
Salt to taste
2 cups hot water
2 tablespoon ghee
1 tablespoon sugar
To Garnish:
julienne ginger
Sliced green chillies (optional)
Handful of chopped coriander leaves

Instructions

Blend the ingredients listed under marination without any water
wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably)
make a paste of green chillies with ginger-garlic
Heat a large wok and add mustard oil to it.
add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves.
Add the sliced onions and fry them on medium flame until they are light brown in colour
Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes
add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown
Add the marinated mutton to the pan
Raise the heat and mix everything thoroughly. Fry the mutton, stirring frequently
Beat the curd along with salt and sugar and add it to the mutton gravy now
On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender
when you will be able to tear a lamb piece with a fork, Turn off the heat and top off with a little bit of ghee
serve garnished with slit green chillies and handful of chopped coriander leaves

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